Simple and Wholesome Pumpkin Muffins

I love this time of year, because when I am out and about I can find pumpkin-flavored EVERYTHING. Pumpkin is one of my favorite fall flavors. But, in our home, we use pumpkin quite a lot throughout the whole year. Pumpkin is a great source of vitamin A, fiber, and beta-carotene. I find pumpkin soothing to my stomach and easy to eat. The flavor is fantastic, and when combined with warm spices…really has such a comfy feel! I keep canned pumpkin in my cupboard, as well as fresh pumpkin puree in my freezer in the years when our pumpkin crop does well.

These simple muffins are great for breakfast or as a snack. They are also super to pop in your kid’s lunch boxes. They are light, moist, and filling. I hope you give them a try. Their simplicity is my favorite part. It takes very little time to whip these up!


Simple and Wholesome Pumpkin Muffins

Combine in One Bowl:

  • 2 1/2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons cinnamon
  • 1 1/2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon powdered ginger
  • 1/2 teaspoon nutmeg

Combine in another bowl:

  • 1/2 cup oil
  • 1/2 cup applesauce
  • 4 eggs
  • 2 cans pumpkin (15 ounces each)
  • 1 cup chopped nuts, chocolate pieces or raisins (optional)


Gently fold wet ingredients into dry ingredients. Pour into lightly greased muffin pan (I use a large cookie scoop…it works perfect!) until each cup is about 3/4 full. (Optional step: Sprinkle the top of each muffin with cinnamon and sugar mixture or a coarse baking sugar before baking- this gives a nice finish!) Bake at 350 degrees Fahrenheit (325 degrees for dark or nonstick pans) about 26 minutes until toothpick inserted comes out mostly clean. Do not over-bake. Makes about 36 muffins.


I use lightly greased cupcake liners, since I pack these into the boys lunches, but they are not needed. This is a large recipe, so if you need or want less muffins, this recipe also works great as a breakfast bread. I usually make about 24 muffins, and then cook up the remaining batter in a fun round pan, sprinkle with cinnamon and sugar while hot, and serve as a bit of a dessert (with a side of whipped cream). It’s yummy!





2 thoughts on “Simple and Wholesome Pumpkin Muffins”

    1. Thanks, Debbie! It is an old and very simple recipe. We love it as a nice quick breakfast item or snack!

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